Sunday, July 13, 2008
Black Honey Salmon Skewers & Citrus-Clove Rice
24 oz salmon fillet
2 cups short grain rice
2 cups water
1/2 cup honey
1/4 cup balsamic vinegar
1/4 cup olive oil
1 TBS whole cloves
1 TBS black sesame seeds
2 tsp roasted garlic (minced)
12 bamboo skewers
How to make Black Honey Salmon Skewers & Citrus-Clove Rice
For Citrus-Clove Rice:
Slice citrus zest off in large pieces.
Mix zest with cloves and form a satchel using the cheesecloth.
Rinse rice until water runs clear.
Combine equal parts rice and water along with zest-clove satchel in a pot and bring to a boil.
Cover pot and decrease heat to low.
Cook for 15 minutes then remove from heat. Discard satchel.
Slowly add 1 tsp of minced garlic and juice from citrus to rice and fan while mixing, as you would sushi rice
For Black Honey:
Combine honey and balsamic vinegar in a saucepan.
Reduce over low heat until mixture is once again the consistency of honey.
Cool and serve.
For Salmon Skewers:
Soak bamboo skewers for 30 minutes.
Cut salmon fillet into 1 inch cubes.
Pour olive oil, black sesame seeds, 1 tsp minced garlic and 1/4 cup black honey over salmon cubes.
Thread salmon cubes onto skewers.
Cook salmon on grill or under a broiler until firm.
Remove from heat and serve.